만두피/ Mandu (dumplings) dough

I know that making mandu with home-made dough seems like quite some effort. If you live near a Japanese, Chinese, or Korean grocery store you can probably find a good selection of frozen dough already rolled out into individual circular sheets. It cuts out a lot of time, especially that difficult task of rolling out each individual sheet at home.

My memories of making mandu in our family included some years of using these ready-made frozen sheets, and some years of making the dough from scratch at home. After moving to Germany, I’ve done both as well - hoping that I can cut some corners. But I’m sorry/not sorry to conclude that making the dough at home makes all the difference, and it’s well worth the effort.

I’m not a pro at it and there is a lot of room for improvement, but the mandu comes out delicious nevertheless and a big part of it is the chewy and juicy texture of the dough. I can’t encourage you to make it enough. Maybe for the upcoming lunar new year? I know I’ll be eating mine for that holiday, pulled from the bags of frozen mandu I now have in my freezer, gently simmered and drained, eaten piping hot with a vinegary mandu sauce.

Have a wonderful 2022.

만두피/ Mandu (dumplings) dough

I like to reference Chinese vloggers and bloggers for their recipes on dumpling dough. It takes quite a bit of video referencing and practicing, so instead of me trying to explain what I am currently continuously learning from them, I would rather just suggest you do the same.

What I am happy to share though is my ingredients list for my dough after adapting it from those recipes. Here it is, for approximately 25 pieces:
-180g flour
-30g corn startch
-1 teaspoon salt
-1/2 cup warm water
*You will need a small wooden rolling pin

For the filling
-use the recipe shared here